Posted on 22 Jun 2018

We asked four local traders to share a favourite winter dish, their top market snack and where they like to wander during the cooler months.

Ian Behrndt - Providore, Stall 66

Favourite winter dish: The gluten-free ultimate chocolate peanut butter brownie. I just love the flavours and that you can change the type of chocolate you use. I prefer using Belgian chocolate with 50 per cent cocoa instead of milk chocolate, and also dark chocolate with 70 per cent cocoa. It makes a really tasty treat.

Market must-have: A really nice hot minestrone soup from Lucia’s Pizza & Spaghetti Bar, with a crispy ciabatta. I love the richness of the dish.

Winter wander: I love to go to restaurants down Peel and Gouger Streets. Peel Street has plenty of restaurants that use high quality foods, and it has a very convivial atmosphere. Gouger Street I love because there are a dozen different Asian restaurants, especially Japanese and Vietnamese.

Ian Behrndt Providore AL

Recipe for the ultimate chocolate peanut butter brownie (gluten-free)

Brownie

  • 100g dark chocolate (finely
  • chopped)
  • 100g milk chocolate (finely
  • chopped)
  • 2 cups sugar
  • ½ cup cocoa
  • ½ cup rice flour
  • ½ cup gluten-free corn flour
  • 1 teaspoon baking powder
  • 220g margarine (melted)
  • 2 eggs (beaten)

Peanut Butter Topping

  • 3 cups icing sugar
  • 125g margarine
  • 1 cup peanut butter
  • ½ cup crushed peanuts

Brownie

  1. Into a bowl sift the rice flour, corn flour and cocoa powder.
  2. Add the baking powder and sugar, and stir until combined
  3. Mix in the chopped dark and milk chocolate.
  4. Melt the margarine in the microwave for 1 minute so it’s just melted (not hot).
  5. Add the beaten eggs to the melted margarine and mix well
  6. Pour egg mixture into the dry ingredients mix well.
  7. Line a brownie tin with baking paper and pour in the brownie batter.
  8. Bake in a 180- degree oven for 1 hour. Cool in the tin.

Topping

  1. Combine peanut butter and margarine in a mixing bowl and beat until light and fluffy.
  2. Gradually add the icing sugar.
  3. Spread over the brownie and sprinkle with crushed peanut.
  4. Enjoy!

Mitch Aldawsari - Real Falafel, Shop 22A Central Market Arcade

Favourite winter dish: Falafel Pita Sandwich. Falafel is my life! But it must be fresh, always fresh. My Falafel Pita Sandwich is traditional and has hand-cut potato chips inside, so it fills and warms you up.

Market must-have: A big warm bowl of Pho Beef Noodle Soup from Yen Linh Restaurant on Field Street, Adelaide.

Winter wander: Have a glass of Barossa Valley Shiraz at my local Cantina Sociale, which is very close to my home. It’s the best way to warm-up after a long day of work.

Mitch Aldawsari Real Falafel AL online

Recipe for falafel pita sandwich

  • 1 fresh baked pita bread (made daily)
  • Falafel balls (60g chickpeas, 40g broad beans)
  • 3 sprigs of parsley
  • 3 sprigs of coriander
  • ¼ onion
  • Sprinkle of cumin, rais al hanoud, paprika and sea salt
  • 50g pickled cabbage
  • 1 dill pickle
  • 50g tahini
  • 100g hummus
  • ¼ potato, made into hand-cut chips
  • ½ tomato
  • ¼ cucumber, both finely cut
  • Olive oil for cooking
  1. Soak chickpeas and broad beans overnight in cold water.
  2. Next morning, blend in a food processor and mix all the falafel ingredients together.
  3. Roll into balls and fry in olive oil.
  4. Cut the potato into chips and fry in olive oil.
  5. Finely chop cabbage, tomato and cucumber into a salad.
  6. Cut the top off pita bread and fill with falafel balls, hummus and tahini, salad, chips and pickle.
  7. Serve and enjoy.

Rom Chea - Rommy’s Market Garden, Stall 37

Favourite winter dish: Hot Sweet and Sour soup with pork and steamed rice. This dish has always been close to my heart, as my mum would make it for the family when one of us was unwell. I come from a big family. There were ten of us, including mum and dad. The perfect balance of the three components – hot, sweet and sour – always hits the spot. My wife Voeung made it often when the kids used to live at home and it brought everyone together. It’s one of my favourites because, when my wife makes this dish, it almost tastes as perfect as my mum’s and brings back memories of my time in Cambodia.

Market must-have: A favourite of mine would have to be a coffee from The Grind, one of my opposite neighbours. It gives me that little bit of extra energy to get through the day.

Winter wander: As a busy person who’s either working at the Central Market or at home on the farm, I don’t tend to get to go out and explore. But my all-time favourite thing to do during the winter is to have my eight grandchildren, my four children plus their partners together for dinner - either at my house where my wife cooks, my two daughters’ houses or the house of my son-in-law, who’s a chef. Creating memories and being under the same roof with my family has always been my favourite thing.

Rom Chea Rommys Market Garden AL online

Recipe for hot sweet and sour soup with pork and steamed rice

  • 500g of soft pork bones (cut into small pieces)
  • 6 large raw prawns
  • ½ ripe pineapple (quartered and sliced)
  • 6 tomatoes (cut into wedges)
  • 15pc of okra (sliced)
  • ½ long melon (thirds and slice into batons)
  • 2 red chillies (sliced)
  • 4pc garlic (diced)
  • ½ bunch Vietnamese mint
  • ½ bunch coriander
  • 4 tbsp tamarind soup base
  • powder
  • 2.5L water
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tbsp sugar
  • 3 tbsp fish sauce
  • 2 tbsp of oil
  1. Fry off garlic in 2 tablespoons of oil until golden brown, drain on a paper towel and set aside.
  2. Add 2 ½ L of water to a pot, add in prawn heads and soft pork bones to make a broth.
  3. Bring to boil with the lid on, and then simmer for 30minutes.
  4. Remove prawn heads from broth and bring to boil.
  5. Add 4 tablespoon of tamarind powder, 3 tablespoons fish sauce and 2 tablespoons of sugar.
  6. Add Okra and Long melon to the broth for 8 minutes.
  7. Add pineapple, tomatoes and ½ chilli until soften, then the prawns until cooked.
  8. Season to taste with salt and pepper.
  9. Garnish the dish with coriander, Vietnamese mint and fried garlic from earlier and remaining chilli.
  10. Serve with rice, and enjoy

Inga Perkons-Grauze - The Latvian Lunchroom*

Favourite winter dish: Our own Eurohotdog. Served with a Robetown Pale Ale, this makes a fantastic lunch meal. We created this popular signature dish over two years ago to meet the hunger needs of our customers who wanted more than just a smoked sausage and sauerkraut meal. This hotdog still combines these traditional ingredients but with extras that reflect the flavours of this Baltic region. Everyone loves a hot dog – it’s symbolic of a hearty and satisfying dish at an affordable price.

Market must-have: The fresh juices from Michael's Fruit and Veg, our neighbour at the Central Market. Healthy, delicious, well-priced and very handy.

Winter wander: I love to take walks all rugged up in the Botanic Gardens on a brisk but sunny Sunday, and stop for a hot coffee at the kiosk. I also never tire of lazy yum cha lunches at one of the many excellent eateries in Chinatown.

*Please note: The Latvian Lunchroom ceased trading at the Adelaide Central Market in December 2018 but you can still follow the team on their Facebook page.

Inga Perkons Grauze Latvian Lunchroom AL

Recipe for a Eurohotdog

  • 5 hotdog rolls
  • 5 smoked Zemes Desas
  • Large brown onion
  • 5g bacon
  • Sauerkraut – as much as you desire
  • Butter
  • Mustard
  • Dill pickle
  1. Slide brown onion and dice bacon.
  2. Place in a pan and fry.
  3. Butter a warmed crusty hotdog roll.
  4. Pop on smoked Zemes Desas (or any other smoked sausage).
  5. Top warmed sauerkraut and fried onion and bacon.
  6. Drizzle with your choice of mustards and serve with a dill pickle.

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